The idea to make pesto from red cabbage came about while in line at the grocery store. The guy in front of me had red cabbage too; for tacos, he said.
Mine was for roasting with other vegetables, but I only needed half a head of cabbage.
Donâ€™t you just hate it when a recipe calls for half of something but itâ€™s sold as a whole or bunch?
So we stood waiting in line, brainstorming ideas for the leftover half â€“ tacos, salsa, braised with applesâ€¦
I was going to go with salsa but my penchant for turning everything into pesto won over.
When I first thought of this red cabbage pesto, I imagined it a little bit coarser than it turned out â€“ I may have over processed it, and the addition of almond butter made the paste smoother.
You can omit the almond butter, and a few pulses less in a food processor will leave in some of the crunch for a coarse, grainy pesto.
I still love the way this pesto turned out, itâ€™s amazing – toss it with your favourite pasta, or use as a dip, sandwich spread, or as a â€˜sauceâ€™ for your flatbreads like I did with this onions and peppers flatbread.
Red Cabbage Pesto
- 1/2 head red cabbage, roughly chopped into big chunks
- 1 – 2 tablespoons almond butter
- 3 – 4 tablespoons sundried tomatoes
- 2 garlic cloves
- Extra virgin olive oil
- 1 teaspoon sumac (optional or a splash of lemon juice)
- 1/2 teaspoon ginger
- 1/2 teaspoon cayenne pepper (optional)
- Salt to taste
- Using a food processor, pulse cabbage until finely chopped
- Add almond butter, sundried tomatoes and garlic, process to mix
- As the food processor runs, gradually add in the olive oil
- Add sumac, ginger, pepper and salt and process until well combined, make it as smooth or as coarse as you want it
- Use as you would regular pesto; pour a thin layer of olive oil over the surface and refrigerate or store in the freezer to keep longer